Weekends were made for lazy mornings. Sleep in, relax, and make the lightest, fluffiest vegan pancakes.
With just six ingredients, these are possibly the easiest pancakes I have ever made—simple enough to make any day of the week! Serve with pure maple syrup and fresh fruit.
Flour Note: White wheat flour is not all-purpose flour. It is a whole-grain flour made from a different variety of wheat, so it is very light in color and texture. It’s wonderful to use in these pancakes—makes them extra fluffy! If you cannot find it, whole-wheat pastry flour works just fine.
Vanilla Bean Powder Note: I love vanilla bean powder, but you can substitute pure vanilla extract here, anywhere from 1/2–1 teaspoon.
Ideas: For extra flavor, try adding 1/2 teaspoon or so ground cinnamon and/or nutmeg, or 1/2–1 teaspoon grated orange or lemon zest. You can also add other pure extracts like almond or orange extract. Beyond seasonings, try some chopped banana, blueberries, or nondairy chocolate chips. (Berries with chocolate chips are even better!)
Nonstick Skillet Note: For pancakes, it’s important to use a good-quality nonstick skillet. If yours has a worn surface or isn’t nonstick, the pancakes will stick! (Check out our favorite nontoxic skillet here.)
Light and Fluffy Vegan Pancakes
With just six ingredients, these are possibly the easiest pancakes I have ever made—simple enough to make any day of the week! Serve with pure maple syrup and fresh fruit.
- 1 cup 1 cup plain or vanilla nondairy milk
- 1 tbsp Apple cider vinegar
- 1 ¼ cup Whole wheat pastry or white wheat flour
- 1 tbsp Baking powder
- ¼ tsp Pure vanilla bean powder (optional; see note)
- Couple pinches sea salt
In a small bowl, combine the milk and apple cider vinegar. Let sit for 5 minutes.
Heat a nonstick skillet (see note) over medium-high heat for a few minutes, then reduce the heat to medium.
While the pan is heating, in a large bowl, mix the flour, baking powder, vanilla bean powder (if using), and salt. Add the milk and vinegar mixture to the dry mixture and whisk to combine. Fold in any optional add-ins you like (see ideas).
Using a ladle, scoop 1/4–1/3 cup of the batter into the hot pan, fitting as many as you can without allowing the pancakes to touch.
Cook for several minutes, until small bubbles form on the outer edge and in the center and the pancakes starts to look dry on the top. Flip the pancakes and lightly cook the other side for about a minute, then transfer to a plate.
Repeat until all the batter is used.
Reprinted with permission.
Related: The 9 Best Plant-Based Cookbooks to Buy Now And Love Forever